Raspberry Champagne Punch - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries in thick syrup, thawed
1/3 c. lemon concentrate
1/2 c. sugar
1 bottle red Rose wine
1 qt. raspberry sherbet
1 bottle champagne

Preparation

In blender, puree raspberries.
In a punch bowl, combine raspberries, lemon concentrate, sugar and wine.
Stir until sugar dissolves.
Just before serving, scoop sherbet into punch bowl. Add champagne.
Stir gently.
Makes 3 quarts.